Monday 3 August 2009

Tomato Bean Curd Fish Head Soup (番茄豆腐鱼头汤)

星期日早上起得早, 争取时间到菜市兜了一圈.这一道豆腐鱼头汤
就是逛菜市的灵感了.

4块 白豆腐, 切块状
4粒 番茄, 切角状
1粒 榨菜, 切片
2粒 水酸梅
3-4个 中型鱼头
5片 生姜, 稍微拍烂
2.5L 清水

1. 鱼头洗净,滴干水.以适量热油煎黄.
2. 将全部材料下锅以大火煮滚后再转小火煮两个小时.

因为榨菜和水酸梅本身带有咸味, 这锅汤煮好后不下盐也是很入
味的.

6 comments:

  1. hi cherry potato, thank you for drop by to my blog! I love your cake decorationn, I have done few simple one, it took a lot of time and patient wasn't? Good job! I have linked your blog to my blog list, hope to learn some decoration technique in the future! :-)

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  2. Hi,thanks for your dropping also.Same with you. I also love your bread & bun so much!I just start my bread making hope can learn more from you also.

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  3. Hi there, thanks for visiting my blog earlier and nice to meet you too. You have a very lovely blog! And lots of nice bakery which is beautifully done. Have you been to any bakery school before? I just learned everything from the site...he he! Save me lots of money!

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  4. Hi, My Little Space: Thanks for your compliment and appreciate for my blog also. I haven't been to any bakery school before, but have attended some baking lesson.I've learned some cake decoration technique from site and my baking friends.

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  5. Angel,
    it's really yummy and yummy! I've cooked a big bowl for this, but it was finished by my brother, can't keep until the next day.

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